Sun-dried Tomato Cream Puffs

Enjoy this sun-dried tomato cream puff appetizer – perfect for a small get together.

Ingredients

1/2

cup water

1/4

cup margarine or butter

1/2

cup All Purpose or Unbleached Flour

2

tablespoons finely chopped sun-dried tomatoes (not oil-packed)

1/4

teaspoon dried basil leaves

1/4

teaspoon salt

1/8

teaspoon ground red pepper (cayenne)

2

eggs

4

oz. cream cheese, softened

Directions

1Heat oven to 425°F. In medium saucepan, bring water and margarine to a boil. Stir in remaining ingredients except eggs and cream cheese. Cook over medium heat, stirring vigorously until mixture leaves sides of pan in smooth compact ball, about 1 minute. Remove from heat. Add eggs 1 at a time, beating with hand mixer for 1 minute after each egg addition until mixture is smooth and glossy. Drop mixture by tablespoon or pipe from decorating bag onto ungreased cookie sheet.

2Bake at 425°F. for 15 to 20 minutes or until puffed and golden brown. Remove from oven; cut small slit in side of each puff to allow steam to escape. Cool completely. To serve, cut puffs in half; fill each with about 1 teaspoon cream cheese. Serve immediately.

Tips

Cutting a slit in the side of each puff after baking lets the steam escape. This prevents sogginess by allowing the inside of the puffs to dry during cooling. The baked puffs can be frozen unfilled for later use.